Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1887-04-21

ounces of batter, small slice of ham il
approved, three onions, six apples peeled
and cut up, and half pint of cold water
set the pot on hot fire, shaking il
about often till the bottom is covered
with brownish glaze, then add a carrot
cut up and turnip, mix two tablespoon
fuIs of curry powder, one of salt and four
of -four with cold water into a smooth
paste, and then mix with gallon of hot
mot boiling) water. Lay in the bones OF
| the veal, and the fowls or rabbit cut into
meat Joints. Let all simmer for three &c
four hours. Take out the chicken OF
rabbit, trim some neat pieces to serve III
| the soup keep the rest for another use
with the soup), skim off all fat and skun
as il rises, and strain the soup.
| The pieces of rabbit may either be put
back into the soup Or handed round with
the boiled rice which should always be
served with mulligatawney.
| The amount of curry may be reduced if
| too hot.
| CLEAR OX-TAIL SOUP.
! Cut an OK tail into pieces, about an
inch long, with small, fine, meat-saw
| Stew these pieces of tail in same stock or
broth. Cut up a carrot and turnip into
When the pieces of tail are nearly tender
add the vegetables, simmer till the tail
and vegetables are quite tender, strain
off the pieces of tail and vegetables
Clear the stock, put in the tail and vege-
tables; and serve. If the tail is very
| large, the pieces near the root must be
cut into two, or even four. A small tail
will make three pints of soup and a large
tail will make three quarts. Be careful to
| remove all the grease before clearing the
soup. If you have no broth in which to
make this soup use two ox-tails for three
pints; if very rich soup is wanted it Is
better to make stock, as ox-tails have
much gelatine, but not rsuch gravy in
them.
BROWN THIOKENING FOR SOUP.
This is very easily prepared, is always
ready, and will keep long time, besides
which it gives far richer flavor than
any other way of using flour thicken-
ing.
Put into small sauce pan half pound
of butter; when hot stir into it half a
pound of very dry flour; stir this over
lhe3 fire till pale brown, taking great
care it does not burn. One large table
spoonful th1ckens quart of soup.
NOODLES FOR SOUP.
The German noodles are very easily
made and much better than can be
bought. Beat one egg with pinch Of
salt, stir into it as much flour, we'll dried.
as will make stiff elastic paste; it must
be very stiff, but not hard. Roll this out
as thin as paper on board, then lay a
clean double cloth on the board and the
paste upon it, Now roll again, and when
as thin SIS you can make it leave it ten
minutes to dry.
Cut the sheet in half, and roll up one
portion closely then with a sharp kaife
cut this roll through at intervals of the
third Of an inch. 1t will now form stripes
like tapes, which must be lightly tossed
with fork to separate them. These
oven and kept in bottles.
NOODLES NO. 2.
A novel kind of noodle may be made
from the same paste. Fold the half you
were directed to leave, roll it slightly and
then out of the double paste cut little
disks; either with top thimble, or small
tin cylinder rot larger than dime, Have
some smoking hot fat in a saucepan and
drop these disks into it. They will inn
mediately swell into balls and should only
be allowed to color very slightly. Take
them up With skinner and drain them
on paper. These will keep a week and are
ready to add to the soup at any time.
OX-TAIL SOUP, THICK.
Cut up the tail as before, stew it in
stock, add the vegetables, cut up as for
clear ox-tail. Boil tablespoonful Of
sweet mixed herbs in little stock in a
stew-pan and strain the liquor through
strainer into the soup. Thicker with
some brown thickening till the soup is of
the consistency of thin cream.